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Harry's Piccolo

Italy, Trieste
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Harry's Piccolo is the highest expression of the service and cuisine that chef Matteo Metullio and Davide De Pra offer inside the Grand Hotel Duchi d’Aosta in Trieste. The ingredients are meticulously researched, the menu proposed is refined, in its taste and forms. The service is tailor-made from the beginning to the end of the meal. The mise en place is built piece by piece, to give importance to every single element on the table. 
 

A talk with Matteo Metullio and Davide De Pra

Harmony, comparison, love and passion make a great team. A great team makes things greater.
How would you describe your culinary philosophy?
Our cuisine follows the Mediterranean style, but at the same time is authentic.
The philosophy of KMVERO (TRUE MILE) is at the forefront of the restaurant proposals, the honesty of offering guests the best ingredients, wherever they come from. It is not the exaltation of the proximity to a certain territory, but the exaltation of all the excellent products spread in our beautiful Country and beyond.
What is your current culinary obsession?
The ingredients. Our final goal is always to enhance their taste and characteristics. Our greatest pride is when guests feel each of the elements in a plate, and the way they perfectly match together.
How would you define your cooking style?
We would define our style as innovative, but we always keep an eye on the past. We think the knowledge of our culinary culture and tradition is fundamental to be able to innovate and experiment.
Can you describe any parallels you see between cooking and Music?
They both can revoke our past emotions in a way that is not only mental but also physical. They are able to recall specific important moments of people’s life.
What is your guilty pleasure in life?
Davide: A good ice cream, I cannot stop myself eating it
Matteo: Mostly in summer, having breakfast with a Sicilian brioches filled with vanilla ice cream!
What are your sources of inspiration?
We take inspiration from our everyday life and experiences, such the travel we made, something new we taste, the people we talk to. They are all little pieces that we then discuss and put together in the kitchen. We try to translate our emotions into the menu we propose at the restaurant.
How has the way you cook evolved as your career has progressed?
We both followed different working path and had different career development before starting the adventure as Chef at Harry’s Piccolo.
However, it is fun how we both went towards the same perception of equilibrium in a plate. For many years, we had the idea that the 5 basic tastes - sweet, salty, sour, bitter and umami – had to be perfectly balanced in a dish; the same had to be with the different textures – crunchy, liquid, tender, soft, jelly etc. We then realized that having some taste peaks, and/or getting rid of some rules, deliver a stronger emotion to the palate.
What three things would you take with you on a desert island?
Matteo: Barbecue, Krug, my family, and friends
Davide: Machete, fishing net, flint stone
How would you describe yourself in three words?
Matteo: Determined, Straightforward , Kind
Davide: Demonstrative, Engaging , Steadfast
What qualities do you value most in another person?
Davide: Goodness
Matteo: Honesty
Where are you when you feel the happiest?
Davide: On the top of Col Margherita , with my skis on and the thousand shades of colour of the Dolomites at sunrise
Matteo: At the seaside, better if it's the seafront of my Barcola ; Ibiza is also a very happy place for.
me.
What makes you a Krug Lover?
First of all, because Krug seduces you with its complexity and elegance.
Then, with the Grande Cuvèè, it enters our intimate passion.
The meticulous selection of the wines to reach every year the best expression of the House, embrace the quality without compromises.
Can you describe your first sip of Krug?
Elena: It was with friends, in a very cool location. Love at the firs sip… and then endless love.
Davide: I was 18, with my mentor Oscar Tibolla, he taught me about kitchen, life, and Champagne.
Matteo: On Lake Garda, everything already perfect. Then the first sip of Krug, and we were on heaven.
What is your favourite Krug food pairing?
At the moment we love the pairing with the lobster salad we have in the menu. We think is the best way to start a dinner.
When was your most recent sip of Krug?
With the beautiful people of Krug and Krug Ambassade, during the presentation of the new Grande Cuvée 169ème edition.


Harry's Piccolo

Trieste - IT
Piazza Unità d'Italia, 2, 34121 Trieste TS, Italia
34121, IT

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All KRUG Ambassades

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Krug Grande Cuvée
Krug Grande Cuvée
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